Sun-dried tomato, kale and feta stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners.
Recipe Overview
Why you’ll love it: The flavors of the stuffing are amazing, so bright and tangy. It’s an impressive way to dress up boneless skinless chicken breasts.
How long it takes: 45 minutes
Equipment you’ll need: sharp knife, skillet, small mixing bowl, 9 x 13 inch baking dish
Servings: 4
Often when I develop a new recipe, I’m a little hesitant about it. I wait to hear other people’s opinions, I ask Ben what he truly thinks of it, and I critique it carefully myself.
But then there are certain recipes that I’m absolutely confident I nailed. Even still, the recipe has to be really something that I feel I knocked out of the park before I give myself a little compliment or let out a “yum” as I take my first bite.
This kale and feta stuffed chicken breasts recipe is one of the best chicken recipes I’ve ever made, hands down. There definitely was a “yum” or two escaping my mouth between bites of this flavorful chicken and Ben loved it, too.
About This Stuffed Chicken Breast Recipe
Feta stuffed chicken breasts may sound fancy since they’re stuffed but I assure you, just like all my other recipes, these are EASY. The hardest part is butterflying the chicken breasts, but even that is super forgiving. You want to cut them open like a book.
If you’re unfamiliar with the technique, make sure to watch the video in this post. It’s a great visual aid. Don’t worry if you accidentally cut the chicken breasts all the way through. Just place the filling on top of one piece and then layer the other piece on top. Of course, leaving the two pieces attached is ideal because it forms a nice pocket for the filling.
Cooking Tip
Can’t find, don’t want, or don’t like kale? Spinach works perfectly in this recipe too. Spinach and feta go so well together!These stuffed chicken breasts are perfect for company because you can prep them ahead, and while they bake you can manage the rest of your dinner (or just sip wine with your guests!). They’re also perfect for weeknight meals because they’re that easy to make and so good that you won’t want to save them only for special occasions.
How To Make Feta Stuffed Chicken Breasts
Make the stuffing. Begin by sautéing the onions, garlic, and baby kale. Stir in sun-dried tomatoes (they’re sweet, chewy, and add great color), baby kale, and salty feta. The filling is super flavorful and nutritious.
Butterfly and stuff the chicken breasts. Here’s how I do it to keep things really simple. Butterfly all the chicken breasts, leaving them on the cutting board. Spray a baking dish lightly with nonstick cooking spray and set the first chicken breast in the pan. Fill it with about a quarter of the filling and then fold the top half of the chicken breast over the filling.
I repeat this process until they are all full of stuffing. That way you don’t have to transport them to the pan after you stuff them. If you do that, you may lose some of the filling trying to move them.
Bread the chicken. Stir up a simple breading of panko bread crumbs, butter, and dried oregano. Once the chicken breasts are all stuffed and in the pan, sprinkle the panko bread crumb mixture over the top.
Bake. These stuffed chicken breasts only take 30 minutes to bake. It’s SO easy. And yet so impressive.
More Stuffed Chicken Recipes
- Apple gouda stuffed chicken breasts
- Fajita stuffed chicken
- Hasselback chicken with spinach and artichokes
- Spinach and teta stuffed chicken
- Baked chicken cordon bleu
- Chicken parmesan stuffed portobello mushrooms
More Chicken Recipes
Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts
Ingredients
- 1 tablespoon extra virgin olive oil
- ⅓ cup finely chopped yellow onion (½ of a medium onion)
- 1 clove garlic, finely minced
- 1 ½ cups loosely packed baby kale (or baby spinach)
- ½ cup finely diced sun-dried tomatoes, packed in olive oil (drain and pat dry)
- ½ cup crumbled feta cheese
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
- 4 boneless skinless chicken breasts, 2 to 2.5 pounds total
Instructions
- Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low; add kale and stir until wilted, about 2 to 3 minutes.
- Transfer mixture to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper. Mix well.
- Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
- Spray a 9×13 inch baking dish with nonstick cooking spray. Butterfly the chicken breasts (split each chicken breast across but not through and open like a book) Place chicken pieces in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
- Top evenly with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25 to 35 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!Post updated with new photos and video 1/8/2018.
For fun, here are a couple of the old photos!
Excellent. I substituted red bell pepper for the tomatoes but this was a great use of fresh kale from the garden. Super moist and tasty
Oh I love the idea of red bell peppers – yummmy!
Last night I made this recipe for the 4th time in just a few weeks. I had lacinto kale in the refrigerator but no baby kale or spinach. It took the lacinto kale a little longer to wilt down but the finished dish was just as good. This is now one of my husband’s favorite recipes.
I’m so happy to hear this recipe has become a favorite! Thanks for leaving a comment!
We love this recipe. It has great flavor and while it’s in the oven there’s time to make a vegetable and salad. I’ve now made it 3 times in less than 3 weeks. It’s one of my husband’s favorites. I’ve used spinach instead of kale each time I made it because I didn’t have kale. The spinach cooks very fast, probably only a minute.
So happy to hear it! Thanks for leaving a review!
Great flavors. We loved the combinations of sun-dried tomatoes, feta and greens in the stuffing. I substituted baby spinach for baby kale since our store didn’t have any kale when I shopped. I also like that it is in the oven while I prepared the rest of the meal and doesn’t need last minute attention. Just take it out when done and serveThis recipe is definitely a keeper.
So glad you liked this recipe! Thanks for taking the time to leave a comment!
This looks so delicious! What do you think is the best way to prep ahead of time?
I would stuff them and keep them covered in the fridge and then just put the breading on prior to baking. Hope that helps!